Ingredients
Scale
Kefir Dressing
- 1 c. plain kefir whole milk (see notes)
- 1/2 c. cucumber, finely chopped
- 1/2 c. fresh dill, finely chopped (see notes)
- 2 garlic cloves, minced
- 1 t. lemon juice
- Salt and Pepper to taste
Roasted Chickpeas
- 1 15 oz. can chickpeas, rinsed drained
- 2 T. olive oil
- 1 t. cumin powder
- 1 t. paprika
- 1 t. garlic powder
- 1 t. honey
- 1/2 t. salt
Farro Salad
- 2 c. cooked farro, cooked
- 2 T. olive oil
- 2 T. lemon juice
- 1/2 t. salt
- 1/2 c. parsley, chopped
- 1 c. grape tomatoes, halved
- 1 c. cucumber, diced
- Salt and pepper to taste
Instructions
- Cook farro according to cooking tool (stove top, instant pot, etc). Fluff with a fork, then set aside to let cool while you prepare the rest of the ingredients.
- Preheat the oven to 400 degrees. Toss the dry chickpeas with olive oil. Spread in a single layer on a baking sheet. Let cook for 30 minutes until crispy, then toss with cumin powder, paprika, garlic powder, honey and salt.
- Make the kefir dressing: toss together the kefir, cucumber, dill, garlic, lemon juice and pinch salt and pepper. Season to taste, as needed, and set aside.
- Toss cooked farro with olive oil, lemon juice, salt and parsley.
- When ready to serve, divide farro among 4 bowls, then add the chickpeas, tomatoes, and cucumbers. Spoon kefir dressing on top and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 382
- Sugar: 8 g
- Sodium: 767.8 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Carbohydrates: 49.4 g
- Fiber: 6.7 g
- Protein: 10.9 g
- Cholesterol: 0.9 mg